Cookies With Candy Cane Kisses

Candy Cane Kiss Cookies Sally's Baking Addiction

WEBNov 29, 2022 · Instructions. Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside. In a large bowl …

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
2. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.
3. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners’ sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

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Chocolate Peppermint Kiss Cookies Boston Girl Bakes

WEBDec 9, 2016 · Using a small cookie scoop, scoop and roll 1 rounded tablespoon dough into ball. Roll in additional powdered sugar. Place on …

1. Preheat oven to 400°F/205oC Spray 2 large baking sheets with nonstick spray (or silicon baking mat).
2. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
3. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
4. Whisk in your second cup of sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in peppermint extract, lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

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